Quelites (edible wild greens) are an important and versatile ingredient used in traditional Mexican cooking, even though they might not be known by many outside of Mexico. Read on to find out what Quelites are and how they are used in Mexican food!
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What are Quelites?
Quelites (pronounced “keh-lee-tez”) are wild plants that are edible. They generally grow next to large crops that require a lot of irrigating, or next to rivers and streams. The name “Quelites” comes from the Nahuatl word quilitl, which means “edible plant or weed”. While there is a plant called quelite cenizo, it is only one of many species of wild plants that fall under the category of “quelites”. Some examples include Verdolaga (portulaca oleracea), Huauzontle, Papalo, Chaya (cnidoscolus aconitifolius), Epazote (dysphania ambrosioides), and Romerito (suaeda nigra).
Where do Quelites come from?
These Mexican wild edible plants are generally found growing next to crops of coffee, squash, and peppers, as well as next to corn fields. They are also easy to find near rivers or streams, and you can even find them growing out of the sidewalk during the rainy season. This is due to the fact that they can grow in a variety of climates, so long as there is enough water to help them grow.
Quelites are known to have been consumed since pre-Hispanic times, where they were used both for cooking as well as for medicinal purposes. Today, quelites continue to be used for cooking, particularly by people living in rural areas. For them, quelites are an invaluable part of their diet, providing it with important vitamins and minerals at a very low cost.
Where can you get Quelites?
You can find Quelites in most markets in Mexico, often in the stunning market stands filled all over with leaves, herbs, and plants (not all of them might fall into this category, but they are still sold in the same place). In the USA, you can find Quelites being sold at the Latin Stores in cities with large Mexican Populations.
The variety of quelites available at grocery stores is more limited, given the fact that they are a very low-cost product and there is not much profit in selling them. The only exception to this would be epazote and cilantro, which are very easy to find in most stores.
What do Quelites taste like?
Given that there are so many different species of wild greens, it is practically impossible to summarize them into one single flavor. However, you could say that their flavors are predominantly herbal in nature.
Additionally, since quelites are often cooked in combination with other ingredients like garlic, onion, peppers, and tomatoes, their flavors end up being more of a complement to whatever stew or protein they are being cooked with, as opposed to being the main flavor of the dish.
How long do Mexican Wild Greens last?
When you buy quelites in a market or grocery store, their shelf life will not be very long, as they are fresh plants that are meant to be consumed promptly. However, there are some varieties, like Pápalo, Cilantro, and Epazote, which can be dehydrated and then used afterward to season different dishes and give them some of their aromas.
How do you cook Quelites?
These plants can be prepared in a great number of ways. They are most commonly sautéed along with onions and garlic, and they can be eaten this way as a side dish or as a main meal. Mexican Wild greens can also be used as a component in a more robust dish, such as Pork with Purslane in Tomatillo Sauce. They can also be used in salads or as a garnish for tacos. They can also be added to a dish for their aroma, as is the case with Hoja Santa and Epazote.
Given the enormous variety of quelites available, there are countless ways in which they can be used in your cooking.
Alexa
Does anyone know how much calories it has? or if it's low in calories
Mely Martínez
Hi Alexa,
Quelites, which are typically leafy greens like lamb's quarters or amaranth greens, are generally low in calories and rich in nutrients. One cup (approx. 36 grams) of cooked amaranth greens contains around 28 calories, making them a very low-calorie food. However, exact calorie counts may vary slightly depending on the specific type of quelites and preparation method.
Happy cooking!
Antonio Donabo
I enjoyed your writing about quelites. I grew up in the United States,but my roots are from México. We have been eating quelites for years. I actually grow a patch of quelites in my garden. I was surprised to read in some of my Google searches that they are called pigweed by some and are even called poisonous!? I chuckled at this thought. I am still alive many years later and love eating them in stir fry whenever they are in season! Thanks for sharing!
Antonio
Teri Blaser
OMG! I grew up eating "Quelites" that my mother and grandmother made. It was made with spinach, garlic, onions, kidney beans, and bacon. My family's recipe came from the California Ranchos era here in California. One of my mother's ancestors was a Presidio soldier in Santa Barbara, CA which is where I was born and raised. I never heard of this recipe being part of any of my Mexico born friends until a few years ago. There are quite a few differences between food from Mexico and the food from Mexican California. I find it so fascinating! Looking through your recipe index I noted that other differences were things like the Sopapillas which I know as Palillis, sweet bean empanadas, Chilean empanadas (I swear that a lot of California Rancho families must have at least one Chilean wife in their family) that are to die for. The filling is beef, raisins, almonds, port and/or sherry. And of course, marinated beef tongue.
It warms my heart to see beyond California and see where some of the childhood favorite foods originated. Thank you for being a part of my journey and giving me that connection with Mexico.
Lisa Roberts
I am delighted to have discovered your site. I am originally from California and became fascinated by foraging for wild foods. I first ate purslane Lebanese friends introduced me to this delicious green in a salad. I am also familiar with goosefoot, which I believe is the same as quelite cenizo. I have also gathered wild epazote. Have you ever tried fresh, young tumbleweed? It is, in my opinion, one of the tastiest wild foods - treat it like spinach: wilt and serve with lemon and butter.
Steve
Gracias por compartir! Lo bueno es que hay quelites que crecen hasta aqui en los Estados Unidos. Los quelites cenizos, verdolagas, amarantos y a veces epazote son 'malezas' que crecen en muchos jardines por todo el país, gratis para nuestra cosecha!
Mely Martínez
Hola Steve,
Si, aqui los puede uno comprar en las tiendas latinas, pero veo que ya hasta gente de otras nacionalidades les gustan. Saludos!
Mayra
I live in Spring, TX near Houston and Verdolaga grows around my house on its own, mom told me this was edible & she made it with onions, peppers & garlic & we ate this with tortilla & it was delicious. At some Fiesta market, I have seen epazote, verdolaga but not a whole lot of varieties. However, in this texas heat we have been able to grow some of these in the backyard & they are delicious, I recommend people growing some quelites so you enjoy them in the kitchen, these is much better than eating fast food. 😋
Mely Martínez
Hi, Mayra!
You are right, these Quelites are so good in a simple dish cooked with garlic and onions.
This year, we are having Verdolagas growing in different areas of our backyard.
Provecho!
Emily Peña Murphey
I recently learned a traditional Mexican song called "El Quelite." It dates from the period of the Revolution or perhaps even earler. It's a ranchera/country-type song that praises the beauty of the banks of queilites as the place of the singer's first encountering a lover. I've been curious about the plant mentioned in the song, so it's wonderful to read your article and recipes. Thanks!
Mely Martínez
Hello Emily,
You just made me start singing that song in my head. Growing up, it was in a school textbook. Sometimes, the teacher will start singing with us that song.
Laura Cerda
Huauzontles!! Mi mamá se los hacia para mi papá - capeados con queso en medio, cocinados en caldillo de jitomate y rajas de cebolla. Mmmm..
Son muy difíciles de encontrar en San Antonio pero el día que los encuentre...
Gracias por tan informativo artículo y sabrosas recetas.
Mely Martínez
Hello Laura,
Que gusto que saber que conoces los Huauzontles. Deberias de darte una vuelta por las tiendas latinas grandes. Aquí en Dallas se consiguen en cualqueir tienda Latina grande. Saludos!
Janet
Hi Mely,
Do you know where to get seeds or young plants of some of these, so that I can make sure I'm getting the right thing? I'm especially interested in purslane. I sometimes harvest dandelion leaves from my yard in San Antonio, and they're wonderful when young and tender.
Mely Martínez
Hello Janet,
There are several online stores that sell organic seeds.